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Xenia Kalamata PDO Extra Virgin Olive Oil – Cold Extracted (4L)
Xenia Kalamata PDO Extra Virgin Olive Oil – Cold Extracted (4L)100 in stock
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Peloponnese
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Vegan
Product Description
Product Description
Kalamata Is Not a Description. It Is the Name on the Tin.
Xenia Kalamata PDO Extra Virgin Olive Oil carries a Protected Designation of Origin, which is a legal status, not a style. The name Kalamata can only go on an oil made from olives grown and pressed inside the designated area of Messinia, in the south-west Peloponnese, and produced to that area's specification. This one is independently certified by AGROCERT, the Greek inspection body for designated products, and the certification code is printed on the tin. It is cold extracted, as the label declares.
The people who buy it again describe it the same way: fruity, gentle, light enough to dress a salad without taking it over. It is an oil for eating raw as much as for cooking, and the four-litre tin is the format Greek kitchens actually keep it in.
What does the PDO name actually guarantee?
Two things you can check. The oil comes from one named place, and it has to meet analytical limits that are tighter than the general rules for extra virgin olive oil. The figures below are the ones printed on this tin, set against the ceiling that applies to every extra virgin oil sold in the EU.
- Low acidity: 0.5% or below, where the general ceiling for extra virgin olive oil is 0.8%.
- Peroxide value: 14 meqO₂/kg or below, against a general ceiling of 20.
- K232 and K270: 2.20 and 0.20 or below, against 2.50 and 0.22. Waxes are declared at 250 ppm or below.
- A certified origin, inspected by a third party, with the PDO symbol and the certification code on the pack.
Four litres is a lot of oil. Will it keep?
Metal blocks light completely, and light is the single biggest enemy of olive oil. Kept in a dark, cool place, the tin protects the oil far better than clear glass on a worktop. The best-before date and the lot number are printed on the top of the tin.
- A household that cooks Mediterranean most days uses roughly a litre a month, so four litres is about four months of cooking.
- Keep the tin away from heat and sunlight. Not next to the hob.
- Decant a small dark bottle for daily use and keep the tin closed. You open it once a fortnight instead of twice a day.
A slight bitterness, a green note. Is that a fault?
No. Bitterness and a peppery catch come from phenolic compounds naturally present in the olive fruit, and in olive oil assessment neither is counted as a defect. Both fade a few seconds after tasting and soften once the oil meets food. A defective oil tastes of something else entirely: musty, winey, rancid, or flat.
How it arrives, and how to open it
The tin travels inside an outer carton. Metal is the safest format for shipping oil across Europe: no glass, no breakage, and the contents stay protected from light the whole way. If your tin arrives visibly damaged, tell us and we will sort it out.
The pouring spout sits folded inside the cap, as on most Greek oil tins. Remove the cap and pull the spout up firmly, all the way, before the first pour: a spout that is only half raised is what makes a tin pour badly.
Perfect for:
- Greek salad and raw vegetables, where a gentle, fruity oil is the dressing and not just the fat.
- Grilled fish and seafood, finished with oil and lemon off the heat.
- Pulses and bean soups, with a generous pour at the table.
- Bread dipping, with salt and dried oregano.
"High quality olive oil. Great for everyday use. Has that unmistakable Greek flavor. It's now our go-to everyday olive oil." Alireza H., verified review
Oil with a place name on it, in the format that place keeps it in.
Nutritional Components
Nutritional Components
What a Kalamata PDO extra virgin olive oil is made of
Olive oil is a single-ingredient food, so its profile comes down to which fats it contains and how carefully the fruit was handled. This tin declares both: the full fat breakdown, and the analytical limits the PDO specification holds it to.
The fat breakdown, as declared
- Monounsaturated fat: 70.6 g per 100 ml, out of 91.6 g of total fat. Monounsaturated fats are the dominant fraction of olive oil.
- Saturated fat: 14.1 g per 100 ml.
- Polyunsaturated fat: 6.9 g per 100 ml.
- Nothing else: no carbohydrate, no sugars, no fibre, no protein, no salt. Extra virgin olive oil is the only ingredient.
The analytical limits printed on the tin
- Low acidity: 0.5% or below. The general ceiling for extra virgin olive oil is 0.8%.
- Peroxide value: 14 meqO₂/kg or below. A measure of oxidation. The general ceiling is 20.
- K232: 2.20 or below. K270: 0.20 or below. ΔK: 0.01 or below. Spectrophotometric parameters used to confirm the oil has not been refined or blended.
- Waxes: 250 ppm or below.
- Extraction: cold, as declared on the label.
Nutritional values per 100 ml
- Energy: 3,389 kJ / 824 kcal
- Fat: 91.6 g of which saturates: 14.1 g, monounsaturates: 70.6 g, polyunsaturates: 6.9 g
- Carbohydrates: 0 g of which sugars: 0 g
- Fibre: 0 g
- Protein: 0 g
- Salt: 0 g
Ingredients
Extra virgin olive oil.
Net content 4 litres. Protected Designation of Origin Kalamata, certified by AGROCERT. Greek product. No allergens are present: olive oil contains none of the substances listed in Annex II of Regulation (EU) 1169/2011.
Useful Information
Useful Information
Storage guide: how to keep a four-litre tin at its best
Olive oil has three enemies, in this order: light, heat and air. The tin removes the first one entirely. The other two depend on where you keep it and how you close it.
How to store it correctly
- In the dark, away from heat and sunlight: that is what the label asks for. A cupboard or a pantry, not the worktop next to the hob.
- Closed firmly after every use: each opening lets air in, and air ages an oil faster than time does.
- Decanted for daily use: pour what you need for a week or two into a small dark bottle and keep the tin closed. The tin is the store, the bottle is the tool.
- Never refrigerate: olive oil turns cloudy at low temperatures. It is harmless and reverses at room temperature, but there is no reason to cause it.
Freshness timeline
- Unopened, stored as above: until the best-before date printed on the top of the tin.
- Opened, kept closed and cool: a four-litre tin is normally finished well before that date by a household that cooks.
- Decanted into a small bottle: use within two to three weeks. A part-empty bottle is mostly air.
Product details
- Format: metal tin with carry handle and pull-up pouring spout, net content 4 litres
- Designation: Kalamata PDO (Protected Designation of Origin), Messinia, Peloponnese, Greece
- Certification: AGROCERT, code ΠΟΓ/419-7629.06
- Category: superior category olive oil obtained directly from olives and solely by mechanical means, cold extracted
- Declared acidity: 0.5% or below
- Packed by: Olympia–Xenia Agroindustrial S.A., Amaliada, Ilia, Greece (EL 40 017)
- Allergens: none
- Ingredients: extra virgin olive oil
What PDO means for olive oil
A Protected Designation of Origin ties a name to a place and to a written specification. For Kalamata, that means olives grown and pressed inside the designated area, an oil that meets the area's analytical limits, and a certification body that checks both. The name on the tin is a promise someone else verifies, not one the producer makes about itself.
Why a tin, and not a bottle
Acidity, peroxide value, and the organoleptic characteristics of an olive oil, its taste, colour and freshness, keep for longer in a sealed metal tin than in glass, because metal excludes light completely and clear glass does not. A tin is also easier and safer to transport, and it holds quantities glass cannot practically carry. The tin is not the cheap format of olive oil. It is the way olive oil has been kept in Greek kitchens for as long as there have been Greek kitchens.
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